Recipe: Mushroom ketchup
- Details Category: Condiments, Jams, Preserves, Pickles and Sauces Published on Sunday, 25 November 2012 09:17 Written by ethel :
A thick, slightly rough textured ketchup to accompany grilled steak or lamb. Makes 300-400ml.
- small mushrooms 250g
- garlic 3 cloves, peeled
- cider vinegar 3 tbsp
- caster sugar 3 tbsp
- spring onions 5, finely chopped
- anchovy fillets 15
- large gherkins 3
- Dijon mustard 2 tbsp
- In a food processor combine the mushrooms, garlic and cider vinegar to a coarse purée then scrape into a heavy saucepan over a moderate heat. Stir in the sugar and spring onions and simmer, stirring regularly till the onions have softened. Ignore the slightly unappetising look - it is early days.
- Roughly chop the anchovy fillets and gherkins, add to the pan with a generous grinding of black pepper, and continue to cook for 10 minutes, stirring regularly. Add the mustard, stir and leave to simmer for a further 5 minutes. Adjust the seasoning, it should be sweet, sharp and salty, then serve with grilled steaks or lamb.